Heavenly Boston Cream Doughnuts for Every Occasion
Ingredients:
2 1/4 teaspoons active dry yeast
3/4 cup warm milk
1/4 cup granulated sugar
2 large eggs
1/4 cup unsalted butter, melted
3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
Vegetable oil for frying
Directions:
In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let it sit for about 5 minutes until it becomes frothy.
In a separate large bowl, combine flour, remaining sugar, and salt. Make a well in the center and add the eggs, melted butter, vanilla extract, and yeast mixture. Stir until a dough forms.
Knead the dough for 5-7 minutes until smooth and elastic. Cover the bowl with a clean cloth and let it rise for 1-2 hours, or until doubled in size.
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough to about 1/2-inch thickness. Using a round cutter, cut out doughnuts.
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the doughnuts in batches, turning once, until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
To make the filling, heat 1/2 cup of cream in a saucepan over medium heat. In a separate bowl, whisk together the remaining cream, sugar, cornstarch, and egg yolks. Slowly add the hot cream to the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat until thickened. Stir in the vanilla extract and let cool.
Using a piping bag, fill each doughnut with the cream filling.
For the glaze, melt chocolate in a heatproof bowl over simmering water. Dip the top of each doughnut into the melted chocolate and set aside to cool and set the glaze.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 2 hours | Kcal: 300 kcal | Servings: 12 doughnuts